Good Ol' Cooking
Welcome to my cooking page. I like to cook.
Not to much fancy, just stuff you'll have around the house. I have lots of cook books
sitting in my cupboard. But usually just look at them. They're gathering dust. Being as
this page is just starting please keep coming back for more. I promise I won't poison you!
Sauerkraut and Spareribs
A package of country style pork ribs(about
12)
2 cans of barvarian style sauerkraut
6 potatoes
In a heavy bottem pan (I use my soup pan) salt and pepper ribs to taste.
Brown meat over medium heat.When ribs are browned reduce heat to simmer and add about 1
inch of water to bottem of pan.
Cover and simmer for about 1 hour. At the end of the hour open and add the cans of
sauerkraut to pan. Cover and simmer another 30 minutes.
peel and slice pototoes long wise in half and add to pan on top of ribs and sauerkraut.
Cook another 30 minutes or until potatoes are done.
Bring to table and eat!
Elephant Stew
1 elephant
2 cups salt
2 cups pepper
Cut elephant into 1 inch cubes. Frequently add pinches of salt and pepper. (This should
take approximately 72 days.) Add enough brown gravy to cover.
cook over kerosene fire about 4 weeks at 465 degrees. If more than 3800 people are
expected, 2 rabbits may be added-but do this only if nessecary,
as most people do not like to find "hare" in their stew. Incidentally, you will
have to get your biggest pot out for this.
Beef Pot Pie
1 package of beef cubed for stew
4 carrots
4 potatoes
salt and pepper
1/2 onion
3/4 cup of frozen peas
2 packages of hunter sauce.
deep dish pie shell (top and bottem)
cut meat into small cubes and fry in a pan with the sliced onions.peel and cut potatoes
and carrots into small cubes.
While meat is frying microwave carrots and potatoes for 10 minutes covered. Cook hunters
sauce according to directions on the package.
When all is done put in pie shell and add peas and salt and pepper. Pour hunters sauce
slowly over top(so it doesn't go over the side of pie)
Pinch sides of pie crusts together and edge with tin foil(to help prevent burning) cut 2
lines into top pie crust. Bake about 1 hour at 375 degrees. on cookie sheet to prevent a
dirty oven.
Chicken Gumbo
3 tqblespoons margarine or butter
1 can(16 ounces) cut okra, drained
! small onion chopped(about 1/4 cup)
1/2 small green pepper, chopped
4 cups chicken or turkey broth
1 can(16 ounces) whole tomatoes
1 small bay leaf
1 teaspoon salt
dash of pepper
2 cups cut up cooked chicken or turkey
1 tablespoon snipped parsley
3 cups hot cooked rice
Heat margarine in 3 quart saucepan until melted. Add okra,onion and green pepper:;cook and
stir until onion is tender. Stir in broth, tomatoes(with liquid), bay leaf salt and
pepper.Heat til boiling reduce heat. Simmer uncovered 15 minutes stir in chicken and
parsley, heat through.Serve chicken moixture over hot rice.
Smothered Chicken Breasts
6-8 boneless skinless chicken breasts
1 small jar Armour Dried Beef
1 can cream of mushroom soup (undiluted)
1 cup sour cream
4 ounces chopped mushrooms
Line baking dish bottem and sides with dried beef. Place breasts in dish. Sprinkle with
mushrooms. Mix soup and sour cream and spread over meat. Bake at 350 for 45-60
minutes.Serve on wide egg noodles.
Strawberry Pie
1 package of strawberry jello 4 oz
graham cracker crust
1 tub of 16 oz cool whip
1 pint strawberries(fresh or frozen fresh is much better)
ice cubes
1 cup hot water
mix jello (in large bowl) with 1 cup boiling hot
water, when dissolved add ice cubes(about 7)to thicken slightly. remove any unmelted ice.
stir about 3/4 of the container of cool whip into jello mix.(do not let it get runny) Add
cut up strawberries to mixture. put mixture into graham cracker piecrust. smooth out a bit
and add more cut strawberries in a nice pattern on the top of the pie. Refridgerate to
firmer. EAT and ENJOY!!!(my favorite pie)
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